Chemistry In Brownies

Yields: 16 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 35 Mins Total Time: 1 Hr


My goal of this blog is to focus on a simple brownie recipe and see how changing certain factors will affect the overall taste.  I choose to focus on brownies because it is a dessert that most people love and doesn’t require too many ingredients. Within this experiment, we will see chemistry present through denaturation and coagulation. We will also examine how changing the amount of egg content will affect the overall taste and formation of brownies. I hope that at the end of reading this blog you are able to try a new way to make brownies and judge what works better for your taste buds.

Scientific Content:

To see more information on the chemical components of the brownie recipe, click on the link above.


0/12 Ingredients
Adjust Servings
  • Frosting


0/5 Instructions
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
  • Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • Frosting Instructions
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.



Recipe adapted from:

Best Brownies. (n.d.). Retrieved March 3, 2020, from





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